Not sure if this is common...

[suteki]

I have been making a dish for a while now, that while well received, leaves me to wonder if it is a technique that was ever used in Japanese quisine.

I use velveting and tempura together, velveting first, then after the chicken is slightly white (I use oil velveting, in my technique, not water blanching.) I dip it in the freezing cold tempura batter (Yes, this is the stage the complaining starts at.) and throw it into the oil. When it's done cooking, I wire rack it, and serve it with a side of honey or lemon teriyaki, or hoisin (sp?) sauce.

Occasionally I'll pound the strips flat with a mallet before cooking, and serve them skewered.
(That's how you know I love you... when I take the time to pound things with a hammer.)

I am unsure if velveting was ever used in Japan... All of my sources point to it being chinese, but I know there is a fair amount of crossover between the two cultures.

Comments/suggestions always welcome, and thanks in advance for your assistance,

-Suteki-

[tamayori]

I am not familiar with this technique of "velveting".

From my experience, tempura was normally reserved to primarily seafood and veggies.

Different types of tempura batter can be used-depending on what you desire-the crispier type uses Panko-tho I have also had a doughier type with sweet potatoes.

[suteki]

www.themediadrome.com/content/articles/food_articles/skillset_velveting.htm

A good article on it... It is used in many chinese dishes to wonderful effect, like hunan chicken, lemon chicken, snow white chicken (Chef Chu's signature dish) Yes, I like chicken a lot... it's a side effect of not growing up during the great depression.

Velveting shrimp works best with water-blanching, and Chicken works well in oil or water. Beef, duck and pork do best in oil.

It softens the meat, and helps it to retain flavor and moisture during the cooking process.

I know of "katsu" (of the "Ton", and "Chicken" varieties, lol) But those are pounded flat and breaded, not battered...

Tonkatsu also cut after cooking, not before, so I guess I have a Tempura-Katsu hybrid. (I hope that doesn't mean something horible in japanese)

I also forgot to add that I skewer these with tempura sweet potato (My favorite) and other assorted vegetables.

Always helpful, except in emergencies;
-Suteki-

[Nagamochi]

I won't say for sure, since I don't know for sure, but MY initial response would be no.

The idea of double cooking or parcooking any given item in Japanese cuisine is rare, if not non-existant. One of the key points to Japanese cooking philosophy is that of keeping the food in its original state as much as possible, which further emphasises the blackmark against velveting.

I'll take a look through what recipes I have and see if there's anything against my initial statement.

My two sen
Nagamochi